Lobster Ravioli in Tomato Cream Sauce with Shrimp

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Description

Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Ingredients

  • ½ pound unpeeled large shrimp
  • 1 yellow onion, quartered
  • 2 stalks celery with leaves, cut into pieces
  • 1 lemon, halved
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 tablespoons whole black peppercorns
  • ½ cup chopped fresh flat-leaf parsley
  • 3 cups water
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 teaspoons lemon zest
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup white wine
  • 1 cup canned petite diced tomatoes
  • ½ cup heavy cream
  • salt and freshly ground black pepper to taste
  • 16 lobster ravioli
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest

Instructions

  1. Peel and devein shrimp
  2. reserving shells and heads. Chop shrimp into bite-sized pieces.
  3. To make shrimp stock
  4. combine shrimp shells and heads
  5. onion
  6. and celery in a large pot. Squeeze lemon juice into the pot
  7. then add lemon halves as well. Add dried basil
  8. oregano
  9. thyme
  10. peppercorns
  11. parsley
  12. and water. Cover the pot and bring it to a boil. Reduce heat and simmer
  13. uncovered
  14. for 1 hour
  15. skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
  16. Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through
  17. 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent
  18. about 5 minutes.
  19. Stir in garlic
  20. lemon zest
  21. salt
  22. and ground pepper. Cook for thirty seconds
  23. then add white wine. Bring to a boil and cook until white wine is reduced by half
  24. about 5 minutes. Add shrimp stock to the pan
  25. bring it to a boil
  26. and simmer until sauce is reduced by half
  27. about 15 minutes.
  28. Meanwhile
  29. fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling
  30. stir in ravioli
  31. and return to a boil. Cook uncovered
  32. occasionally stirring
  33. until ravioli float to the top and filling is hot
  34. 3 to 4 minutes. Drain well
  35. reserving a little pasta-cooking water to thin sauce
  36. if necessary.
  37. Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan
  38. taste sauce
  39. and season to taste with salt and pepper. Fold ravioli into sauce.
  40. Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.

Prep Time: 30 mins

Cook Time: 1 hr 30 mins

Total Time: 2 hrs

Servings: 4

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